Since I learned of Rabbit and Wolves I can tell you I have NEVER been steered wrong with any of this woman’s recipes! In addition to her cookbook, she has a truly amazing website where you can find so many delicious recipes for pretty much any occasion.
This is one of my personal favorites, One Pot Vegan Mushroom Tetrazzini, I basically think about this pasta once a week because it is so creamy and amazing!
The first time I made this I didn’t have any vegan butter, so used real, however I’ve had it both ways and they are equally delicious!
Ingredients
- 1 Tbsp. olive oil
- 16 oz. mushroom, sliced, she uses baby bella, I just use whatever I have on hand
- 2 cloves of garlic, chopped
- ¼ cup vegan butter (she uses Earth Balance which you can get here in Brandon)
- ¼ cup all purpose flower
- 3 cups vegetable broth (I use low sodium when I make it)
- 1 cup almond milk, or any other non-dairy milk of your choice
- 10 oz. spaghetti
- ½ cup frozen peas
- ½ cup panko bread crumbs
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- Parsley to garnish
Instructions
- Preheat the oven to 450 degrees.
- Now in an oven safe pot, heat the olive oil on medium high. Then add the sliced mushrooms and garlic. Sauté for 4-5 minutes until the mushrooms have released their liquid and it has evaporated. Season with salt and pepper. Once the mushrooms are done, remove them from the pot and set aside.
- Now add the vegan butter to the pot and melt. Reduce heat to low. Cook for a minute, stirring, then add the flour. Whisk together to make a roux. Cook for another minute or two until it has thickened.
- Now add the veggie broth and almond milk. Whisk to combine with the roux. Now bring the heat up a bit, and bring to a boil. Season with a bit of salt and pepper.
- Then add the spaghetti. She likes to snap hers in half. Then stir to make sure it is fully covered by the liquid. Cook for just about 3-5 minutes (you want it to still be a bit firm when you put it in the oven so it doesn’t over cook). Stirring.
- Then add back in the mushrooms and the frozen peas into the pot. Stir to combine. Cook for just another minute. Taste and adjust seasoning.
- Now turn off the heat. In a bowl combine the panko and nutritional yeast. Sprinkle on top of the pasta. Now either drizzle with olive oil, spray with a non-stick spray, or put a few pieces of vegan butter on the top just to brown the bread crumbs.
- Bake at 450 degrees for about ten minutes until bubbly and the top has browned. Serve immediately with parsley if you want!
Notes
If you want more crispy bread crumbs for the top you can just add them to the pan with some olive oil and brown them. It’s delicious!